There’s something truly primal and wild about the smell and flavour of smoked food. And mark my words when I say that smoking should not be limited to meat. Read on to discover the world of smoked cheeses and learn what they taste like and how best to serve them.
SEE ALSO: The reason why blue cheese looks, smells and tastes the way it does →
What is a smoked cheese?
No, this is not a trick question. A smoked cheese is quite simply a cheese that has been naturally cured with wood smoke after production. Around the world, there are a number of smoked cheeses available covering all types of cheeses.
And, of course, you can also buy your favourite cheese and smoke it yourself at home.
What do smoked cheeses taste like?
I could tell you that smoked cheeses taste smoky but that wouldn’t be very helpful, would it? So, what do they taste like? Well, the flavour will vary depending on two main factors: your choice of cheese and the type of wood used to generate smoke.
Having said that, there are certainly some flavour traits that you will come across in most smoked cheeses.
When smoked properly, any type of cheese will show delicate nuances of meaty, earthy and toasty. And those flavour notes should delicately complement the innate flavours of the cheese.
Different methods to smoke cheese
Currently, you will find three different types of smoked cheeses available commercially. Let’s take a quick look at each method.
Cold smoked cheese
Cold smoking involves smoking cheese at relatively low temperatures. In fact, the temperate used will be below 32°C (90°F) in order to protect the integrity of the cheese. Moreover, this process takes place over a minimum of two hours to allow the smokiness to gradually and gently penetrate the texture of the cheese.
Without a doubt, this type of smoking produces the best results with cheese. And it will work wonders on most types of cheese.
Hot smoked cheese
In hot smoking, the operator places the food item right next to the fire that produces the smoke. As a result, temperatures can reach between 80°C to 150°C (175°F to 300°F). While this method can yield spectacular results with meat and fish, it can be quite harsh for cheese.
You can still use this method on some firmer cheeses such as Jarlsberg, Cheddar and Gouda but will have to keep the temperature below their melting point.
Artificially flavoured smoked cheese
Sadly, the majority of “smoked” cheeses available at your local grocery store will not have been naturally smoked. Indeed, the smoky flavour and aroma are added post production using aromatic chemicals. And, more often than not, the brownish colour on the rind will have been created using colouring agents.
Unsurprisingly, we recommend that you steer clear of such cheeses if you want to experience a true smoked cheese.
Why you should smoke your own cheese
While there are a number of great naturally smoked commercial cheeses around, we highly recommend that you smoke your own cheese at home. Undoubtedly, home smoking will cost less that buying already smoked cheeses.
Also, you can choose your own favourite cheese, smoke flavour and control the intensity of the smokiness.
What you need to smoke cheese
The first piece of equipment you will need is a vessel for the smoking. If you have an outdoors smoker, this will be ideal. But you don’t actually need to invest in one if you don’t already own one. Indeed, any outdoors grill can be used together with a smoke tube and wood pellets.
Some other optional pieces of equipment that will come in handy will be:
- Butane torch
- Thermometer
- Parchment paper
- Vacuum sealer
Best cheeses for home smoking
Undoubtedly, the choice of which cheese to smoke at home comes down largely to personal preference. But we definitely have some recommendations for you to base your selection on.
As a general rule, pressed cheeses with semi-hard to hard textures tend to be the best cheeses to smoke. Some examples in this category include (but are not restricted to) Cheddar, Gouda and Gruyère.
The main reason for this is that the firmer cheeses tend to tolerate temperatures close to 32°C (90°F) better. And their denser textures allow the aroma and the flavour of the wood smoke to slowly penetrate the cheese without overpowering the existing flavours.
Having said that, pasta filata cheeses such as Mozzarella, Provolone and Scamorza are also great options for home smoking. Due to their delicately mild flavours, those cheeses are beautifully elevated by the smokiness imparted by the wood. You can read more about our cheese recommendations for home smoking by clicking here.
Commercial examples of naturally smoked cheeses
As we have mentioned before, home smoking is your best option. But you can also buy some great artisanal cheeses that have been naturally smoked. Let’s have a look at some of our favourites.
Rogue Creamery Smokey Blue
Smokey Blue is a blue cheese made by Rogue Creamery in Oregon, USA. To produce the world’s first smoked blue cheese, David Gremmels cold smokes carefully selected wheels over Oregon hazelnut shells. Afterwards, he matures each wheel in a case for a minimum of 90 days.
Overall, the slow smoking process infuses the cheese with unique qualities. Indeed, this Smokey Blue exhibits aromas of barrel-aged vanilla, bread pudding, and candied bacon. In addition to this, your palate will detect spicy-sweet flavours of honey, apple, and nectarine. And a mild “blue” finish.
Quicke’s Oak Smoked Cheddar
The second cheese on our list is a more conventional smoked cheese. Indeed, the practice of smoking Cheddar goes back a few centuries in the United Kingdom and Quicke’s make one of the best versions.
Handcrafted using milk from their grass-fed cows, Quicke’s cloth-bind and naturally mature their truckles of Cheddar for nine to twelve months. Subsequently, they carefully select their best wheels to smoke over oak chips from trees grown on their own estate.
As a result, Quicke’s Oak Smoked Cheddar displays a sensuously smoky, buttery flavour.
De Kaasrokerij Smoked Gouda
Gouda is another cheese that has been smoked for generations. While you will be able to find a range of smoked Gouda at your local deli, the likelihood that is was naturally smoked is very low. De Kaasrokerij Smoked Gouda is a stellar example of an artisanal cheese that has been naturally smoked using a blend of woods.
Made from thermised milk in the Netherlands, this Gouda displays sweet notes of caramel and a woody, smoky quality imparted by the slow smoking. Moreover, its rind is a beautiful dark brown colour due to the extended exposure to smoke.
This special Gouda won Gold at the International Cheese Awards in its category.
Brézain Smoked Raclette
With a slightly softer texture than Cheddar and Gouda, we find Brézain Smoked Raclette. This pressed cooked cheese originates from the Haute-Savoie region of France and is made with pasteurised cow’s milk.
After making the cheese, Jean Le Gléour exposes each wheel of Raclette to smoke generated from a beech wood fire.
The end result is a pressed cheese with a rich brown rind and a semi-soft off-white paste. The smokiness is well distributed throughout the cheese and adds a nutty quality to the already flavoursome cheese.
San Simón
This traditional smoked cheese originates from Galicia in north-western Spain. To this day, artisanal cheesemakers make San Simón using local milk and unique conical moulds.
After maturing for two months, the cheese develops a natural rich ochre rind around a semi-firm paste. More often than not, the interior of the cheese presents with small opening and is pale yellow in colour. Overall, San Simón has a fairly mild flavour with notes of butter and delicate smoke.
How to serve smoked cheese
Once again, this largely depends on your personal preference but we certainly have some suggestions for you. When smoked properly, most cheeses will have a flavour and texture profile that is good enough to serve as a table cheese. In addition to this, smoked cheeses also excel as an ingredient in cooking. Indeed, they will make an excellent addition to dishes such as Pizza (e.g., Scamorza), Cheese Burgers (e.g., Pepper Jack) and Mac & Cheese (e.g., Gouda).
Some other great recipes using smoked cheese include:
Conclusion
In summary, smoked cheeses offer a tantalising blend of tradition and innovation, captivating cheese enthusiasts worldwide. Their smoky flavours and diverse textures elevate any culinary experience, from casual gatherings to gourmet feasts.
This ancient craft reflects the creativity of artisans and chefs, who continually experiment with techniques and flavours. Smoked cheeses are not just culinary delights; they embody a rich heritage and passion for craftsmanship.
Each bite invites you on a flavourful journey, showcasing the artistry and expertise behind this timeless delicacy. So, indulge and savour the smoky allure – it’s more than just cheese; it’s a celebration of taste, tradition and culinary mastery.
Applewood or Alder is pare best with a large variety for co-smoking any type of cheese?
Oak and other Hardwood pare better with meats and f it sh.